Store Leftover Frying Oil in the Freezer

Don’t think of your freezer as nothing more than cold storage space: You can use it as an essential kitchen tool.

Source: 6 surprising foods you should keep in the freezer

That’ll make your ice cream tasty…  Chocolate chip mint with a hint of onion rings and fish sticks.

The Difference Between a Blender, Food Processor, and an Immersion Blender

The price 😉

Whether you put dinner on the table every night or are a holiday-only kind of chef, chances are you could use a good blender, immersion blender, food processor, stand mixer, or hand mixer. These appliances can make food prep faster, expand the range of recipes you can tackle, and greatly improve the quality of your cooking and baking.

Source: Should I Get a Blender, a Food Processor, or a Mixer?

You can make whipped cream with no special attachments with at least some immersion blenders.  I can make hummus or breadcrumbs in either my blender or food processor, but i stick to the food processor for making gyro meat.

Turn Your Carrot Tops (Or Any Green) Into a Hearty Snack

Hold onto your carrot tops! And onion tops! And turnip tops! And beet greens, too. You can turn all of those greens into a delicious snack.

Source: Instead of Throwing Away Your Greens, Make Them Into “Meatballs”

Beets are OK for those of us on warfarin/coumadin, but the beet greens are not.  I thought I had articles about this, but apparently not so I’ll say it now: the greens portion is generally/safely not a good idea for people on blood thinner to consume.   As usual, if it’s consistently part of your diet then it’s already been addressed in your medication but otherwise – the vitamin K content of vegetables greens is incredibly high.

Soak Pasta Instead of Boiling It for Easier Baked Pasta Dishes

Here’s something I’ve always wondered: when baking pasta, as in, say, lasagna or baked ziti, why do you always cook the pasta first? Aren’t you inviting trouble by cooking it once, then proceeding to put it in a casserole and cooking it again? Well, there’s the obvious first part of the answer to this question: pasta needs to absorb water as it cooks—a lot of water, around 80 percent of its own weight when perfectly al dente. So, add raw pasta directly to a baked pasta dish, and it will soften all right—it’ll also suck up all of the moisture from the sauce, leaving it dry or broken.

Source: The Food Lab: For Easier Baked Ziti, Soak, Don’t Boil Your Pasta

I thought the pasta drew moisture from the sauce.  It does… resulting in dry sauce. I’ve always wondered about those pastas marketed as not needing to be boiled first—how are they different from regular pasta or is this just some marketing ploy? Anyway, traditionally recipes recommend boiling the pasta first.

How to Quickly…

…Peel, Seed and Cut a Pumpkin.  There’s a series (currently 38) on the youtube playlist that are a little over a minute each.  Subjects include:

  • Watermelon
  • Garlic
  • Bell Pepper
  • Pineapple
  • Butternut Squash
  • Tomato
  • Onion
  • Cauliflower
  • Cantaloupe
  • Spaghetti Squash
  • Avocado
  • Corn
  • Herbs
  • Mango
  • Basil
  • Pesto
  • Pomegranate
  • Chimichurri sauce
  • Olive Tapenade